Tariflette is this year’s MUST-Make Holiday side dish! Served traditionally as a main course in the mountain region of France, this casserole combines creamy, cheesy potatoes, crispy bacon and caramelized onions, for one over-the-top side dish for Thanksgiving.
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BETH’S TARTIFLETTE RECIPE
Serves 8-10
*For Printable Version Click Here*
INGREDIENTS:
3.5 lbs (1580g) Yukon Gold Potatoes, peeled
7 slices, thick center cut bacon, sliced into 1 inch strips
1 ½ cup (350 ml) Gruyere cheese, shredded
2 cups (300g) yellow onion, sliced into half moons
¾ cup (180ml) heavy cream
½ cup (120ml) whole milk
2 garlic cloves, minced
½ cup (120ml) dry white wine
1 ½ tsp (7.5ml) fresh thyme, chopped (separated)
1 ½ tsp (7.5ml) salt
1-8oz (230g) wheel of Camembert
METHOD:
Boil potatoes until fork tender. Allow to cool.
Meanwhile, heat a large non-stick skillet on medium high. Cook bacon until crispy. Remove with a slotted spoon and transfer to a plate lined with paper towel to drain.
Remove all by 1 tbsp. (15ml) of bacon fat from the pan and sauté onions in fat until soft and caramelized. Season to taste with salt and pepper. Add thyme. Set aside to cool.
Then in a medium-sized bowl combine cream, milk, garlic, wine and salt. Set aside.
Slice potatoes into ¼ inch (6mm) slices and set aside.
Grease a 13 x 9 (32cm x 23cm) oval gratin pan. Line pan with one single layer of potato slices, sprinkle a 1/3 cup (80ml) of cooked bacon over the potatoes, 1/3 cup (80 ml) of the Gruyere cheese, 1/3 cup (80 ml) of onions and 1/3 cup (80 ml) of the milk/cream mixture. Repeat this process until you create 3 layers.
Slice the wheel of cheese horizontally as if cutting a hamburger bun to create a top and bottom. Then cut the wheel into quarters. You will have 8 triangles of cheese.
Place cheese triangles all over the top of casserole. Sprinkle with remaining ½ tsp of fresh thyme.
Bake at 400F (200C) for 35-40 mins until cheese has melted and topping is golden brown.
THE GAME PLAN:
At the Store:
When shopping for bacon look for cuts that appear more meaty than fatty. It will provide the best flavor.
The Brie can be swapped for Camembert for a deeper, more pungent flavor.
The Day Before:
The entire dish can be pre-assembled the day before, covered and refrigerated. Then bake according to instructions listed.
ABOUT THIS CHANNEL
Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!